Cantonese Ginger-Scallion Steamed Whole Fish

Rinse the fish inside and out under cold water. Pat completely dry. Make 3 diagonal slashes on each side of the fish, cutting down to the bone. This helps the fish cook evenly.

Rub the fish inside and out with salt and Shaoxing wine. Stuff the cavity with the ginger slices and the 2 whole scallions.

Set up your steamer. Place a heatproof plate inside a large steamer basket or wok fitted with a steaming rack. The plate needs to be large enough to hold the fish with room for the juices.

Place the fish on the plate and steam over vigorously boiling water for 10-14 minutes depending on the thickness of the fish. The fish is done when the flesh at the thickest part near the spine flakes easily with a chopstick and is white and opaque throughout.

While the fish steams, mix light soy sauce and sugar in a small bowl. Prepare the julienned ginger and scallion threads.

Carefully remove the plate from the steamer. Tilt the plate and pour off the accumulated steaming liquid, which can taste fishy.

Scatter the julienned ginger and scallion threads over the entire fish. Drizzle the soy sauce mixture evenly over the top.

Heat the vegetable oil in a small saucepan until it is smoking hot and shimmering. Immediately pour the sizzling oil over the ginger and scallions on the fish. It should crackle and pop dramatically, releasing an incredible aroma.

Garnish with fresh cilantro and sliced red chili. Serve immediately with steamed rice.